This kind of (almost) sweet focaccia is made all over Tuscany around the time of the
wine harvest, when there are plenty of extra grapes around. You need to really
squash the grapes down to bury them into the top of the focaccia base, then
sprinkling a little sugar on top to really bring out the flavour of the fruit.
The end result looks really beautiful and tastes delicious, especially for breakfast.
Makes 6 individual schiacciate, or 1 large one
1 quantity basic pizza/focaccia dough (see below)
2 tbsp semolina or polenta
500 g fresh black or white grapes, washed and hulled
8 tbsp granulated sugar
4 to 5 tbsp extra virgin olive oil for greasing and drizzling
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1. Pre heat the oven to Gas mark 7/425 F/220 C.
2. Divide the dough into 6 equal sections.
3. Using your hands, press each one out into a rough circular shape and place
them all on to well oiled baking sheets sprinkled with semolina or polenta.
4. Cover loosely with Clingfilm and leave to rise again for about 30 minutes.
5. Drizzle the surface of each schiacciata with olive oil and then cover the
surface of each one with grapes.
6. Press the grapes down into the dough with your hands. Sprinkle with the
sugar and another drizzle of oil and then bake for about 10 minutes or until
the dough and the grapes are cooked through. Serve warm or cold.
BASIC PIZZA/FOCACCIA DOUGH:
Makes 4/6 single portion pizzas/Focaccia or 1 large
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400 g plain strong white flour
25 g fresh yeast
A pinch sugar
1 tsp sea salt
200 ml warm water, plus more as required
2 to 3 tbsp extra virgin olive oil
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1. Tip all the flour out on to the worktop.
2. Mix the yeast and water together with the sugar and add about 2
tablespoons of the flour.
3. Put the yeast mixture in a lightly floured bowl and place it somewhere warm
to rise for about 30 minutes.
4. Knead this mixture thoroughly, and then knead it into the rest of the flour,
adding more water as required.
5. Add the salt and the oil and knead energetically together for about 10
minutes.
6. Transfer the dough to a large floured bowl and return to a warm place to rise
again for about 1 hour or until doubled in size. Use as required.
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